Juicy Miso Marinated Pork Chops with Reverse Sear Method

By Sudachi · 150 min

Ingredients

Instructions

1. Pat the pork chops dry, prick the meat all over on both sides with a fork, and cut slits into the fat with a sharp knife.
2. Flatten the chops under plastic wrap until they are 2 cm (¾ inch) thick, then put them in a resealable freezer bag.
3. Trim the woody ends off the asparagus and halve or cut into thirds. Trim the shiitake stems and cut the carrot into batons of similar thickness to the asparagus. Add all the vegetables to the bag with the pork.
4. In a small bowl, combine the miso, sake, brown sugar, grated apple, water, sesame oil, mirin, grated ginger and grated garlic until smooth.
5. Pour the marinade into the bag and massage until the pork and vegetables are evenly coated. Seal and refrigerate for 4 hours.
6. Heat the oven to 120 °C (250 °F). Line a baking sheet with baking paper and spread the pork and vegetables in a single layer without overlapping.
7. Roast at the low temperature for about 35 minutes, until the pork reaches an internal temperature of 63 °C (145 °F).
8. Raise the oven to 220 °C (430 °F). Heat ½ tablespoon of oil in a frying pan over medium heat until fully hot, then sear the pork for 1 minute per side.
9. Hold each chop on its side to brown the fat edges, turning until browned all the way round.
10. Wrap each chop in foil and rest on a warm plate for 10 minutes.
11. Meanwhile, return the vegetable tray to the hot oven and bake at 220 °C for 8–10 minutes.
12. Plate the pork and vegetables, then garnish with shredded shiso, yuzu zest and shichimi togarashi if you like.

Summarized from Sudachi's video. Watch it for the details.

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